Couscous with Seven Vegetables

Ingredients

• 1 cup couscous - preferably medium-grain
• 1 2 zucchini - cut into half-moons
• 1 carrot peeled and sliced - cut into rounds
• 1 small yellow squash - cut into half-moons
• 1 red bell pepper diced
• 1 medium onion - chopped
• 1 cup canned chickpeas - drained and rinsed
• 1 4 butternut squash - peeled and diced
• 1 5 radishes - sliced
• 3 tablespoons olive oil
• 2 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1/2 teaspoon harissa - optional, for heat
• 2 tablespoons fresh cilantro - chopped, for garnish

Step-by-step instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the carrot, zucchini, yellow squash, and butternut squash to the pot, cooking for another 5-7 minutes until slightly softened.
3. Stir in the diced red bell pepper, sliced radishes, chickpeas, ground cumin, ground coriander, salt, and harissa. Cook for another 5 minutes, stirring occasionally.
4. Pour in the vegetable broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover, and simmer for about 10 minutes, or until the vegetables are tender.
5. In a separate bowl, prepare the couscous. Pour 1 cup of boiling water over the couscous and cover with a lid. Let it sit for 5 minutes, then fluff with a fork.
6. To serve, place a portion of couscous on each plate, top with the vegetable mixture, and garnish with fresh cilantro.

Serving suggestion

Traditionally served with a drizzle of olive oil and a side of harissa for those who enjoy heat. Pair with a refreshing mint tea.

Nutrition per serving (estimated)

Printable recipe PDF

Save this recipe for offline cooking or printing with the MedTable editorial PDF.